#FoodFriday: Not Your Grandma’s Pancakes

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I’m sure we can all think back to a time when our granny whipped us up a nice pile of fluffy Bisquik pancakes on a warm easy like Sunday morning.

Or, if you had a baller grandma like mine, she made them from scratch.

That’s right. Baking soda, flour (sifted, obvi), eggs…you know the drill.

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Back when I baked, cut my own bangs, and had a black eye.

Those were the best days, am I right? Waking up to all the smells of all the foods and sleepily making your way down to the kitchen only to find the dining table completely set. Everything’s warming in the oven and the only thing that’s missing is you. Continue reading

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#FoodFriday: I Made Yogurt (And So Can You)!

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If there’s one thing just flowing in abundance in Fila Naranjo, it’s cows. Cows on cows on cows.

And well, of course, coffee. But besides coffee, ganado (livestock) and dairy products are the community’s biggest income generating activities.

Ganado, including pigs, chickens, and beef cattle are raised to be sold for their meat to local families and distributors.

Dairy products, mostly made from cow milk, are made into the 3 Costa Rican dairy staples: queso (cheese), natilla (sour cream) and leche (milk). Continue reading

#FoodFriday: Make Your Own Kombucha

I distinctly remember the first time I ever tried kombucha.

It was five years ago while I was living in Wisconsin. I was in the grocery store and was immediately sold on the look of the Synergy bottle that promised to reawaken, rebirth, repurpose, and redefine.

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When I got to the car, I twisted the top off, took my first sip and spit it out without hesitation. It tasted rancid and vinegary…like it was some sort of tea that had turned so bad it had started to ferment (I guess there’s some truth to the fermentation part).

I don’t know how or when my hate turned to love but it did. Over time I grew what some people might call an unhealthy obsession with kombucha.  I had a kind of “ah-ha” moment when I realized that the vinegary taste and carbonation were natural and suppose to be there. It was like accepting the moldy flavor of blue cheese. Or maybe overtime I just grew a strong affection for all things fermented and vinegary. It’s a mystery.

If you’ve never heard of this kombucha stuff, let me fill you in.

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#FoodFriday: Easy Raw Carrot Cake Energy Balls

 

When I first got to my site in Fila Naranjo, I was really trying to work on this whole “integration” thing. I went to church with my host family, I played soccer on Wednesday nights, I worked on a farm, I cooked side-by-side with women in the community kitchen, and I ate everything my host mom cooked for me.

I mean, everything.

Piles of rice, bowls of beans, breads, fried foods, sugar-filled juices, empanadas…all of it. Continue reading